I’ve been on quite a blogging break, I believe last time I posted I was planning my wedding. Now I’ve been married for more than a year and we recently welcomed our first child, a sweet baby boy. I’ve been cooking and baking all along, just didn’t take the time to post. My goal this year is to get back into posting. We are named Two Girls Cooking after all, it’s not fair that one girl’s been carrying the blog by herself!
I have been on leave at work and I decided I wanted to bake a sweet treat before I go back later this week. I bookmarked these Snicker’s cupcakes a while ago, I’ve been meaning to make them ever since. There have been a couple times I had the mini snickers on hand, but they never lasted long enough to be made into cupcakes!
These were very simple and fun to make. I liked that they use a boxed cake mix, but dress it up a bit. I also loved the fun surprise of having the snickers baked into the center. I even got to use the big icing tip that Patricia gave me as a birthday gift to try to make them look as good as they do on My Baking Addiction. They aren’t quite as pretty, but I’m still proud of how they turned out. I’m not usually a big fan of a lot of frosting, and while this is rich, I’m really enjoying the carmel buttercream. I think I can probably find some other recipes that it would work well with too!
For the cake:
1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla
24-30 frozen Snickers Miniatures
1. Preheat oven to 350 degrees F.
2. Line (2) 12 cup muffin tins with paper liners.
3. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, vanilla and water.
4. Evenly divide the batter amongst the prepared pans.
5. Gently push a frozen Snickers Miniature bar into the center of the batter and smooth the surface making sure to cover the candy bar with batter.
6. Bake for 18-22 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
7. Cool cupcakes thoroughly on wire rack.
For the frosting:
2 sticks unsalted butter; room temperature
1/2 cup shortening
2 teaspoons pure vanilla extract
1 1/2 pounds confectioners’ sugar
1/3 cup caramel topping; plus more for drizzling
1/4 teaspoon salt
1. Cream the butter and shortening in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.
2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.
Garnish with chopped Snickers bars and a drizzle of caramel of caramel syrup. Makes 24-30 cupcakes.